Friday, November 25, 2005

Lasang Pinoy 4: Munggo Guisado

There are a number of Filipino dishes that soothe me but when I found out about this month's theme I knew that, when it comes to putting a smile on my soul, there can be only one: Munggo.

Munggo (mung bean) Guisado is (considered by many) a humble bean stew. I have had it since I was a child, and have loved it for just as long. It nourishes and comforts, and always leaves a warm glow somewhere deep down in the sub-cockles of my heart. It is eaten far and wide, by Filipinos from all walks of life. Everytime I take a spoonful I feel I am part of millions of people, taking millions of spoonfuls. Soul and solidarity...all for a bargain price of a small sack of beans.

- Clean the munggo by dunking the beans in a bowl of tap water and skimming off the “floaters”.- Place munggo in a pot with the 4 cups of water and cook on low heat until soft (around an hour, more or less).- Once beans are done, start with your guisa (sauté).- Heat some oil in a large pan (large enough to fit all your cooked and softened munggo).- Sauté garlic, onions, and tomatoes until slightly soft.- Add tinapang bangus, toss, and heat through.- Add cooked munggo and stir.- After you have given it a moment for the flavors to blend, add salt or patis to taste.- Add malunggay leaves, give it a few stirs (they’ll cook fast), and you’re done.

Ever notice how, all around the world, some form of "humble bean stew" is considered soul food? We must have more in common that we think. I guess everyone needs a culinary cuddle sometimes, and this does it for me :)

Hi Nina! I can eat this for days :) And I am doing just that after this batch...Have never tried it with bagoong alamang, sounds interesting! I love all the different variations you can do with munggo (I also like it with gata!) :)

Hi Stef! Agree...nothing like going back to basics to feed your soul :)

Hi Marketman! Thanks! I'm really flattered :) I try my best, especially for food that means a lot to me...want to give a good depiction :)

joey...first congratulations! to you and your beloved...your new adventures begin! happy planning. may you have lots of curacha in your wedding feast (it looks so luscious eh! wish i could taste some).great photos of the mung beans and i like my monggo guisado same way, soupy and with lots of tinapa. (plus pork cracklings). yummy.

Monggo is one of my faves as well. I eat it in several ways: when i want a more euro feel, i pour on a big glug of top quality extra-virgin olive oil, and eat it with my secret recipe chicken adobo. then when it's a more pinoy feel i want it's closer to your recipe w the tinapang bangus. I also vary the type of leaves i put in, not always malunggay.

Then there was this rare monggo of my childhood-- it was a 'white' monggo that i used to eat at a friend's house. Absolutely delish. I think they may have used coconut milk; whatever was in it, it was brilliant. Does anyone recognize this monggo, and if so, might you have a recipe?

Hi Gonzo! I do that too! When I am craving for a more "lentejas" taste I drizzle on red wine vinegar and extra virgin olive oil...if you want to take it all the way down that path you can do as my uncle does and cook the munggo with chorizo and bacon slab :)

I really like munggo with gata...perhaps that's the "white munggo" of your childhood? I don't have a recipe though...sorry!

I love munggo and so do my caucasian husband and two half-pinoy, half-white boys. I have never made it with tinapa, though; always with pork, shrimp, and bagoong alamang. And instead of malunggay, I use spinach. I will try your recipe next time. It sounds so much better. I can eat munggo everyday! It's great with fried tilapia :-)